This fragrant and colorful pilaf is a vibrant twist on classic quinoa, infused with warm spices and finished with hearty garbanzo beans, sweet golden raisins, and crunchy toasted nuts. It’s a dish that feels both comforting and exotic—perfect as a flavorful side or a satisfying vegetarian main. The combination of protein-rich quinoa and chickpeas makes it nourishing, while the spices bring just the right kick. Serve it warm for dinner or enjoy it chilled as a refreshing salad the next day.
INGREDIENTS:
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
3/4 cup quinoa
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 1/2 cups chicken stock (or vegetable stock)
1 (14 ounce) can garbanzo beans, drained and rinsed
1/2 cup toasted pine nuts (or slivered almonds)
1/2 cup golden raisins, soaked in hot water and drained (optional)
METHOD:
In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened and translucent, about 5 minutes.
Stir in the rinsed quinoa, curry powder, salt, pepper, cumin, and cinnamon. Cook for 1–2 minutes, stirring often, to lightly toast the quinoa and bloom the spices.
Pour in the chicken or vegetable stock. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 18–20 minutes, or until the quinoa is tender and the liquid has been absorbed.
Remove from heat and fluff with a fork. Gently stir in the garbanzo beans, toasted pine nuts (or almonds), and drained raisins (if using).
Enjoy warm as a side dish or main course. This pilaf also tastes delicious chilled and served as a salad.
YIELD: 4 servings
